Roaster oven able to roast meat on both sides simultaneously

ABSTRACT

A roaster oven able to roast meat on both sides simultaneously includes an oven body having its opposite inner sides respectively provided with plural symmetrical studs for setting adjustably a roasting gauze thereon, an upper cover pivotally assembled on the oven body, two ultra-red-ray heaters respectively installed on the upper cover and on the bottom of the oven body, respectively connected with a gas pipe and a rotary switch, and a heat-conducting plate covered on the lower ultra-red-ray heater and bored with plural air holes. Thus, meat placed in the roaster oven can have its upper and lower surface roasted evenly at the same time, unnecessary to turn over the meat to shorten time needed for roasting and able to prevent the meat being roasted from sticking to the roasting gauze.

BACKGROUND OF THE INVENTION

1. Field of the Invention

This invention relates to a roaster oven able to roast meat on both sides simultaneously, particularly to one composed of an oven body, an upper cover, two ultra-red-ray heaters and a heat-conducting plate. The oven body has its opposite inner walls respectively provided with a plurality of symmetrical studs for setting a roasting gauze thereon. The upper cover is pivotally assembled on the oven body, and the two ultra-red-ray heaters are respectively installed on the inner side of the upper cover and the lower side of the oven body, respectively having one outer side connected with a gas pipe and a rotary switch. The heat-conducting plate with a plurality of air holes is covered on the ultra-red-ray heater on the bottom of the oven body. Thus, meat in the roaster oven can have its upper and lower side roasted evenly at the same time by the heat generated by the two ultra-red-ray heaters of the roaster oven, unnecessary to turn over the meat to shorten time needed for roasting and prevent meat from sticking to the roasting gauze and facilitating a user to check whether the meat is well roasted by swinging open the upper cover.

2. Description of the Prior Art

Generally, a conventional roaster oven is of a single-layer structure, having charcoal deposited at the lower side of the oven body to be burned for roasting meat on roasting gauze, with heat generated by the charcoal on the bottom of the roaster oven. Under the circumstances, meat being roasted in the roaster oven has to be turned over frequently so as to have both surfaces of the meat roasted evenly and prevent the roasted meat from sticking to the roasting gauze. In addition, the ashes produced by burning charcoal for roasting will be accumulated on the bottom of the oven body, always resulting in uneven and incomplete burning and much troublesome work for cleaning of the oven body.

SUMMARY OF THE INVENTION

The objective of the invention is to offer a roaster oven able to roast meat on both sides simultaneously, unnecessary to turn over the meat being roasted, and able to shorten time needed for roasting and prevent meat from sticking to the roasting gauze.

The roaster oven in the present invention includes an oven body, an upper cover, two ultra-red-ray heaters and a heat-conducting plate. The oven body has its opposite inner walls respectively provided with a plurality of symmetrical studs for setting adjustably a roasting gauze thereon. The upper cover is pivotally assembled on the oven body. The two ultra-red-ray heaters are respectively installed on the inner side of the upper cover and the lower side of the oven body, respectively having one outer side connected with a gas pipe and a rotary switch. The heat-conducting plate is covered on the ultra-red-ray heater at the lower side of the roaster oven and bored with a plurality of air holes.

BRIEF DESCRIPTION OF DRAWINGS

This invention will be better understood by referring to the accompanying drawings, wherein:

FIG. 1 is an exploded perspective view of a roaster oven in the present invention;

FIG. 2 is a perspective view of the roaster oven in the present invention; and,

FIG. 3 is a perspective view of the roaster oven in a using condition in the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

A preferred embodiment of a roaster oven able to roast meat on both sides simultaneously in the present invention, as shown in FIGS. 1 and 2, includes an oven body 1, an upper cover 3, two ultra-red-ray heaters 4 and a heat-conducting plate 5 combined together.

The oven body 1 has the front and the rear upper inner wall of its opposite sides respectively provided with two positioning rods 10 aligned to each other, and its opposite inner walls respectively provided with a plurality of symmetrical studs 11 at proper locations for setting adjustably a roasting gauze 2 thereon.

The upper cover 3 pivotally assembled on the oven body 1 is provided with a pulling member 30 on the topside, and has its rear opposite sides respectively bored with a pivotal hole 31 and its front opposite sides respectively cut with an engage notch 32. The two pivotal holes 31 of the upper cover 3 are respectively and pivotally fitted with the two positioning rods 10 at the rear opposite sides of the oven body 1 to enable the upper cover 3 to be swung open. The two engage notches 32 at the front end of the upper cover 3 are to be respectively engaged with the two positioning rods 10 at the front opposite sides of the oven body 1 to enable the upper cover 3 to be covered and positioned on the oven body 1.

The two ultra-red-ray heaters 4 are respectively installed on the inner surface of the upper cover 3 and on the bottom of the oven body 1, respectively connected with a gas pipe 40 and a rotary switch 41 so that the gas volume can be controlled and ignited by the switch 41.

The heat-conducting plate 5 is covered on the ultra-red-ray heater 4 on the bottom of the oven body 1 and bored with a plurality of air holes 50 for conducting the heat generated by the lower heater 4 and preventing oil of the meat being roasted from dripping on the lower heater 4.

In assembling and using, as shown in FIGS. 1, 2 and 3, after the two ultra-red-ray heaters 4 are respectively installed on the inner surface of the upper cover 3 and on the bottom of the oven body 1, the two ultra-red-ray heaters 4 are ignited burn and generate heat produced by ultra-red rays by handling the rotary switch 41. Subsequently, the heat-conducting plate 5 is covered on the ultra-red-ray heater 4 on the bottom of the oven body 1, and a piece of meat (A) to be roasted is placed on the roasting gauze 2 and the upper cover 3 is swung downward to let its two front engage notches 32 respectively engaged with the two front positioning rods 10 of the oven body 1. Thus, the meat A can have both surfaces roasted evenly at the same time by the heat generated by the two ultra-red-ray heaters 4, unnecessary to turn over the meat (A) and able to prevent the meat (A) from sticking to the roasting gauze 2. After finishing roasting, simply pull upward the pulling member 30 to swing open the upper cover 3 and remove the food (A) out of the oven body 1.

As can be understood from the above description, this invention has the following advantages.

1. The two ultra-red-ray heaters 4 are used as heat generating sources for roasting a piece of meat (A), never producing black smoke and ensuring sanitation of roasted meat and user's health.

2. The upper cover 3 is pivotally assembled on the oven body 1 and provided with the ultra-red-ray heater 4 to supply the oven body 1 with heat for roasting, able to be easily swung open for facilitating placing meat in or removing the roasted meat out of the oven body 1 and convenient to check whether the meat in the roaster oven is well roasted or not.

3. The two ultra-red-ray heaters 4 function as an upper and a lower heat source for simultaneously roasting the upper and the lower surface of a piece of meat (A); therefore, both surfaces of the meat (A) can be roasted evenly, unnecessary to turn over the meat (A) to shorten work and time for roasting and able to prevent meat (A) from sticking to the roasting gauze.

4. The upper and the lower heat source supplied by the two ultra-red-ray heaters 4 enable the meat (A) to be roasted with less time than a single heat source.

While the preferred embodiment of the invention has been described above, it will be recognized and understood that various modifications may be made therein and the appended claims are intended to cover all such modifications that may fall within the spirit and scope of the invention. 

1. A roaster oven able to roast meat on both sides simultaneously comprising: an oven body having its opposite inner walls respectively provided with a plurality of symmetrical studs, said symmetrical studs set adjustably thereon with a roasting gauze; an upper cover assembled on said oven body; two ultra-red-ray heaters respectively installed on the inner surface of said upper cover and on the bottom of said oven body, each said ultra-red-ray heater connected with a gas pipe and a rotary switch, said rotary switch controlling gas volume and igniting gas; and, a heat-conducting plate covered on said lower ultra-red-ray heater on the bottom of said oven body, said heat-conducting plate bored with a plurality of hot air holes.
 2. The roaster oven able to roast meat on both sides simultaneously as claimed in claim 1, wherein said oven body has the front and the rear upper inner wall of its opposite sides respectively provided with two positioning rods aligned to each other to be pivotally combined with said upper cover so as to enable said upper cover to be swung open or close and positioned on said oven body.
 3. The roaster oven able to roast meat on both sides simultaneously as claimed in claim 1, wherein said upper cover has a pulling member provided on the topside, two engage notches respectively cut at the opposite front sides and two pivotal holes respectively bored at the rear opposite sides, said two engage notches and said two pivotal holes of said upper cover respectively and pivotally engaged with said positioning studs at the front and the rear side of said oven body, said upper cover able to be swung open or close on said oven body conveniently. 